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Primal Cuts

Characteristics of Pork Cuts

A variety of cuts are derived from each area. With The Whole Pig we have tried to simplified the number of cuts with
our orders. For example, the Roasts from the Leg are called Pork Roasts or Smoked Pork Roasts. However, if there is
something specific you wish to receive call us.

Loin

The loin forms the back of the carcass. Attached to it are back ribs and the tenderloin. Once these are removed what
is left is the main muscle, which is divided into three sections: the rib portion (closest to the shoulder), centre,
and sirloin. The loin muscle is very tender and lean throughout, which is why it yields premium-priced cuts.
Ideally, loin cuts are cooked by dry heat methods: roasting, grilling or pan frying.

Leg

The leg can be merchandised whole or cut into three muscles: inside, outside and tip. Each of these has its own
characteristics, with the inside being the most tender. The eye forms part of the outside. Leg cuts can be cooked by
dry heat methods, particularly in the case of schnitzels, but are best suited to moist heat methods; braising, for
example. Leg cuts are lean, and a good choice for marinating.

Shoulder

The shoulder is divided into two sections: the blade and the picnic. The blade portion (closest to the loin) is the
more popular retail cut; the picnic is usually merchandised as economical roasts, chops or is used to make ground
pork and sausages. The capicola is the boneless, well-trimmed eye of the blade and available upon request. Moist
heat cooking for both cuts produces excellent results, but dry heat cooking can be used as well.

Belly

The belly is the section from which we get side ribs and side bacon as well as a variety of other further processed
Pork products and salt Pork.

Specialty Cuts

Our orders include traditional cuts, however, please contact us if there is something you are interested in and and
you do not see it.